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Stuffed cabbage rolls, known as "involtini di cavolo" in Italian, represent a delightful and traditional dish that has been cherished in Italian cuisine for generations. These savory bundles of joy are not just a meal; they encapsulate warmth, family gatherings, and a rich culinary heritage. The act of rolling tender cabbage leaves around a flavorful filling has become a beloved ritual for many Italian families, signifying togetherness around the dinner table.

Italian Stuffed Cabbage Rolls

Discover the delightful world of Savory Italian Stuffed Cabbage Rolls, a comforting classic that brings families together. Known as involtini di cavolo, these tender cabbage leaves are filled with a savory mix of meat, Arborio rice, and rich Parmesan. Easily customizable and perfect for any occasion, these rolls are also nutritious, thanks to the fiber-rich cabbage. Embrace the tradition of Italian home cooking and enjoy a hearty dish that will impress everyone at your table.
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Ingredients
  

1 large head of green cabbage

1 cup cooked rice (preferably Arborio for creaminess)

1 pound ground beef or Italian sausage

1 cup grated Parmesan cheese

1 small onion, finely chopped

3 cloves garlic, minced

1 cup crushed tomatoes (canned or fresh)

1 tablespoon tomato paste

1 tablespoon Italian seasoning

1 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and lower the whole head into the boiling water. Blanch for about 5-7 minutes, until the leaves are soft and pliable. Remove and let it cool. Once cool enough to handle, separate the leaves carefully.

    Make the Filling: In a large mixing bowl, combine the cooked rice, ground beef or sausage, ½ cup of Parmesan, chopped onion, minced garlic, crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Mix until well combined.

      Fill the Rolls: Take one cabbage leaf and place a generous spoonful of the filling at the base of the leaf. Fold the sides over and roll tightly from the base upwards, tucking in the sides as you go. Repeat with remaining leaves and filling.

        Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the remaining crushed tomatoes, season with salt and pepper, and simmer for about 10 minutes.

          Cook the Rolls: In a large baking dish, spread a layer of the tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top and sprinkle the remaining Parmesan cheese evenly.

            Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 30-40 minutes. Remove the foil in the last 10 minutes to let the tops brown slightly.

              Serve: Once cooked, garnish with fresh basil leaves if desired. Serve hot with crusty bread on the side.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6